Baked Salmon with Orange Glaze (Printable)
Tender salmon fillets with a tangy orange honey glaze. Ready in 30 minutes for an elegant weeknight meal.
# What You’ll Need:
→ Salmon
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Orange Glaze
05 - 1/2 cup freshly squeezed orange juice (about 2 oranges)
06 - 2 tablespoons honey
07 - 1 tablespoon low-sodium soy sauce (use tamari for gluten-free)
08 - 1 teaspoon orange zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Orange slices
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Rub with olive oil, salt, and pepper. Place fillets skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine orange juice, honey, soy sauce, orange zest, and Dijon mustard. Bring to a gentle simmer over medium heat, stirring occasionally.
04 - Stir in the cornstarch slurry and cook for 1-2 minutes, until the glaze thickens slightly. Remove from heat.
05 - Brush a generous layer of orange glaze over each salmon fillet. Reserve extra glaze for serving.
06 - Bake salmon for 12-15 minutes, or until it flakes easily with a fork and is just opaque in the center.
07 - Transfer to plates, drizzle with reserved glaze, and garnish with parsley and orange slices if desired.
# Expert Advice:
01 -
- The glaze strikes the perfect balance between sweet and savory without overpowering the fish
- It looks fancy enough for guests but comes together in less than half an hour
02 -
- Do not overcook the salmon or it will dry out quickly
- The glaze will continue to thicken as it cools on the hot fish
03 -
- Room temperature salmon cooks more evenly than cold fillets straight from the fridge
- Zest the orange before you squeeze it to get the most flavor out of the fruit